French · Breakfast
French Poached Egg Toast
Poached egg on toasted sourdough with melted Gruyere, sautéed leek and mushroom, and a Dijon-crème fraîche spread. The yolk runs into the vegetables and cheese when cut. Finished with chives, black pepper, and lemon. Simple French bistro-style breakfast toast.
$4
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
424Calories
23.2gProtein
26.1gFat
24.8gCarbs
3.5gSugar
2.3gFiber
619mgSodium
705mgChol
14.2gSat Fat
410mgPotassium
350mgCalcium
2.7mgIron
1.3mcgVitamin B12
4.8mgVitamin C
vegetarian
low-calorie
herb-salt
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Slice leek thinly, slice mushroom, grate Gruyere, and chop chives; set each aside separately.
2
Sweat
Melt butter over medium-low heat, add leek, cook 3 minutes until soft, then add mushroom and cook 3 minutes more until golden.
3
Toast
Toast sourdough slice over medium heat 1–2 minutes per side until deep golden and crisp.
4
Poach
Simmer water with vinegar over medium heat, swirl, slide in egg, and poach 3 minutes until white sets but yolk wobbles.
5
Build
Mix crème fraîche and mustard, spread on toast, top with leek, mushroom, and cheese.
6
Plate
Set poached egg on cheese, season with salt and pepper, scatter chives on top, squeeze lemon, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g)
- 2 slice2 slice sourdough bread (90g)
- 56g56g Gruyere cheese
- 60g60g leek
- 50g50g mushroom
- 2 tsp2 tsp white wine vinegar
- 2 tsp10g butter
- 2 tbsp30g creme fraiche
- 1 tsp1 tsp Dijon mustard
- 2 tsp2 tsp fresh chives
- 1/2 tsp1/2 tsp lemon juice
- salt, to taste
- black pepper, to taste
